HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Harissa Halloumi
Spiced Harissa Halloumi

Spiced Harissa Halloumi

with Baby Gem on Naan Bread

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Looking for a tasty midweek dinner option? Try cooking up our Harissa Spiced Halloumi & Naan Bread in just 10 minutes for a balanced and tasty meal.

Allergens:MilkSulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 block(s)



1 sachet

Cider Vinegar


2 tbsp

Olive Oil for the dressing

1 sachet

Harissa Paste

1 sachet


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3659 kJ
Energy (kcal)875 kcal
Fat50.0 g
of which saturates20.0 g
Carbohydrate67 g
of which sugars16.0 g
Protein38 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 180°C. b) Halve the tomatoes. c) Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. d) Cut the halloumi block widthways into slices 1cm thick.


a) Pop the cider vinegar into a bowl, season with salt and pepper and add the olive oil (see ingredients for amount). b) Mix well, then add the tomatoes to the bowl and mix again. c) Set aside, we will add the lettuce to this bowl later.


a) Heat a drizzle of oil in large frying pan over medium high heat. b) When hot, add the halloumi slices. c) Cook until browned, 2-3 mins. d) Turn carefully and repeat on the other side, another 2-3 mins.


a) Meanwhile, mix the harissa and honey together in a small bowl. b) Once the halloumi is browned, remove the pan from the heat and add the harissa and honey. c) Turn the halloumi to coat in the mixture.


a) Meanwhile, warm the naans in the oven for 3-4 mins. b) Add the baby gem the bowl with the dressing and tomatoes. c) Toss to coat and get ready to serve.


a) Place a naan on each plate and drizzle with olive oil. b) Top with the salad and then the halloumi slices. c) Drizzle on any leftover dressing any any honey harissa that is left behind in the pan. Enjoy!